Poached seafood with mushrooms

Poached seafood with mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This is a recipe that you can vary infinitely. I first introduced it to my restaurant during the winter months, using dried mushrooms, as I thought the light, summery feel of the poached fish would cheer people up! But of course you can cook it at any time of year, using fresh or dried mushrooms only, or a mixture of the two. You can vary the seafood as well, of course: you just need a selection of at least three firm-textured fish. Buy the dried shiitake mushrooms in Chinese food shops.

Ingredients

Quantity Ingredient
16 dried shiitake mushrooms plus 20 g dried ceps
or 300g fresh shiitake
300g raw giant prawns, shelled, (keep the shells)
4 sole fillets, (get your fishmonger to fillet a 500 g sole, and give you the skin and bones)
300g monkfish fillet
55g butter
salt, to taste
pepper, to taste

Fish stock

Quantity Ingredient
fish scraps
1 litre water
1 carrot, sliced lengthways
1 onion, finely chopped
1 bay leaf
marjoram

Method

  1. Soak the dried shiitake (if using) for at least 30 minutes, then simmer in the soaking water for 30–40 minutes or until soft. Discard the stems, which are usually tough and dirty. Soak the dried ceps (if using) for 20 minutes. Reserve the soaking water. Clean any fresh mushrooms at the last minute.
  2. Meanwhile, make the fish stock, using the prawn shells, the skin and bones from the sole, and perhaps another fish head that you have coaxed from the fishmonger. Cover these with the water, add the other stock ingredients, then boil for 1 hour, until the stock has reduced considerably. Strain and set aside.
  3. Prepare the fish. Cut the monkfish fillet into bite-sized chunks. Roll the sole fillets up, and secure with a wooden cocktail stick.
  4. Use a pan that is deep rather than wide so that you will not need too much liquid to cover the fish. Melt the butter in the pan and sauté the monkfish for a minute. Add the rolled fillets of sole, the mushrooms, prawns and enough fish stock – to which you could add a little mushroom soaking liquid – to cover. Poach over a gentle heat for about 10 minutes, or until the fish is cooked. Season to taste with salt and pepper.
  5. Serve with freshly boiled potatoes, perhaps – or, better still – with a mound of buttered noodles.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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